1. Squeeze excess liquid from the spinach. Place 4 tortillas on a work surface. Spread 2 tablespoons pesto on each tortilla, then top with 1/4 cup spinach.

2. Sprinkle each tortilla with 1/4 cup each cheese and chicken. Top with remaining tortillas and press firmly.

3. Heat a large skillet over medium heat and cook each quesadilla until cheese melts and tortillas are golden brown, about 3 minutes per side. Transfer to a plate. Cut each into quarters before serving.